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Midwest Beer Cheese Soup

Active Time: 20 minutes
Total Time: 40 minutes • Serves: 8

1 tablespoon Pompeian extra virgin olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
2 celery ribs, chopped (about 1 cup)
3 garlic cloves, crushed with press (about 1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Schnucks ground cayenne pepper
3 cup Schnucks unsalted butter
3 cup Schnucks all-purpose flour
1 container (26 ounces) unsalted chicken stock
1 bottle (12 ounces) Kölsch style beer
4 cups Schnucks vitamin D whole milk
2 packages (8 ounces each) white Cheddar cheese, coarsely shredded (about 6 cups)
2 tablespoons Schnucks Dijon mustard
1 tablespoon Worcestershire sauce
sliced green onions for garnish (optional)

1. In 5- to 6-quart saucepot, heat oil over medium heat; cook onion and celery 8 to 9 minutes or until very soft, stirring occasionally. Stir in garlic, salt, black pepper and cayenne pepper; cook 2 minutes. Add butter; stir until butter is melted. Add flour and stir until well combined; cook 1 minute, stirring frequently.

2. In the following order, slowly stir in stock, beer, milk and cheese, stirring until combined. Increase heat to medium-high; heat almost to boiling, stirring frequently. Reduce heat to medium; cook 10 to 15 minutes or until cheese is combined and melted. Stir in mustard and Worcestershire just before serving. Makes about 11 cups. Serve soup garnished with green onions, if desired.

Each serving: about 320 calories, 16 g total fat (9 g saturated), 45 mg cholesterol, 980 mg sodium, 18 g carbohydrate, 3 g fiber, 8 g sugars, 23 g protein

Cook’s Wisdom

For a hearty twist, slice precooked sausage links and add during last 10 minutes of cooking.